Day 4 Lunch: Arugula Lentil Salad

Ingredients:

1 cup cashew nuts 
1 onion
3 tbsp olive oil
1 chilli/jalapeño
5-6 dried tomatoes
3 slices whole wheat bread
1 big can of lentils (15oz or 400g) (pre-cooked, or cook first)
4 ounces arugula
Salt and pepper to taste
Optional: raisins, honey/agave nectar, lemon juice or vinegar

Directions:

1. Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl
2. Dice the onion into fine pieces
3. Add some of the oil to the pan and fry the onion for about 3 minutes on a low heat
4. Chop the chilli/jalapeño and dried tomatoes
5. Cut the bread into big croutons
6. Add the rest of the oil to the pan and fry the chopped up bread until crunchy. Season with salt and pepper
7. Wash the arugula and add it to the bowl
8. Put the lentils in too, and mix them all around. Season with salt and pepper and serve with the croutons

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RECIPES: hurrythefoodup.com